Breakfast · 20 min · italian

Creamy Polenta with Berries and Honey

An Italian breakfast built around coarse polenta and milk — on the table in 20 minutes. Each serving lands at 340 calories with 9g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1/3 cup Coarse polenta
• 1 cup Milk
• 3/4 cup Mixed berries
• 1 tbsp Honey
• 1 tbsp Butter
• 1/2 tsp Lemon zest

Steps

1. Bring the milk to a bare simmer in a medium saucepan over medium heat — look for small bubbles forming around the edges, not a rolling boil.
2. Whisk in the polenta in a slow, steady stream, stirring constantly so no lumps form.
3. Lower the heat and cook for 12-15 minutes, whisking often, until the polenta is thick, creamy, and leaves a trail when you drag the spoon across the bottom of the pan.
4. Stir in the butter and a pinch of salt; if it gets thicker than you like, thin it with a splash of milk.
5. Spoon the hot polenta into bowls.
6. Pile the berries over the top, drizzle with the honey, and finish with the lemon zest.
7. Tip: polenta firms up fast off the heat, so have your toppings ready and plate it the moment it's creamy.

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